Hello and welcome to Cupcake Addiction’s Perfect
Butter Cream Frosting Tutorial. Tonight we’ll be showing you how to make the
perfect consistency and taste of butter cream frosting, perfectly pipeable for all your
cupcakes and cakes. Some tools and equipment that we will be using
tonight: We have a standard mixer. This is not a commercial
mixer. This is a home mixer with a rotating bowl.
I also have my trusty spatula. We have Soft icing mixture. You can use this
or pure icing sugar. It’s totally up to you. I have 5 cups of that. Measure out and sifted.
I have 250 grams of salt-reduced butter. I have 2 teaspoons of vanilla extract. You
can also use vanilla essence. I prefer to use vanilla extract. It gives a bit of a better
flavor. And I have 3 tablespoons of full cream milk.
The first tip, I have my 250 grams of butter in the bowl. I’m going to blend that for approximately
5 minutes to get it light and fluffy. Okay, so I’ve blended the butter cream for
approximately 5 minutes. I’ve blended that on the speed of three. But generally, you
can blend that on high speed to get it done a little bit quicker.
Now this is the trick to a perfect butter cream frosting: blending the butter –don’t
try to skimp on time with the butter. This is our butter when we put it in. You see it’s
the regular yellow butter color. This is what it should look like when you’ve finished blending
it for 5 minutes. So you really want to blend it until it goes to this lovely white color.
And if you run your finger through, you’ll actually notice it feels aerated. It feels
lighter than it did before. So definitely something to consider.
Now I’m going to begin adding my icing sugar. I’m going to scoop it in, just a little bit
at a time. There’s no exact measurement but you really just want to give it a chance to
absorb itself into the butter. Have the butter mixed in with it as you’re adding it or else
you’ll end up with a dust storm and you’ll have icing sugar absolutely everywhere.
So let’s get started. Okay, so we’ve been blending that butter cream
for approximately 5 minutes after we’ve finished adding the last of the icing sugar.
What you should have now is a perfectly spoon-able, thick, lovely, fluffy butter cream frosting.
Have a look at that. It shouldn’t fall off the spoon unless you help it out.
Now it’s ready to fill your piping bag with and get piping. That amount of butter cream
frosting will frost approximately 2 dozen cupcakes, just depending on the style and
the design and how high you want those icing swirls to be.
Thank you for watching